The Spanish Chorizo Consortium reports that some 2.2 million kilos of authentic chorizo were sold in the UK in 2023, an increase of 35% year on year. That’s a lot of sausage.

So how is it being eaten and what goes into it?

The chorizo sausages produced under the Spanish Chorizo Consortium are traditionallycrafted to strict guidelines by 20 producers, using only premium Spanish ingredients and containing garlic and paprika as its trademark, differentiating it from other types of chorizo.

Made mainly from white pork or Iberian pork, the meat is minced, mixed with spices, stuffed into a skin and then left to mature from twenty days to several months in an airy, cool, environment. This key stage is closely monitored to maintain optimal humidity and temperature.

Not everyone takes such care, which is why it’s crucial to look for the logo of the Spanish Chorizo Consortium to ensure you’re getting the very best, and not being ripped off.

The Consortium was founded in 2015 to tackle Chorizo forgery, regularly auditing the producers to ensure the very best quality and 100% Spanish raw materials.

Six of the best

Chorizo actually comes in at least six versatile variants – the Vela ‘candle’, a long chorizo on a string, the Sarta and Herradura ‘ring’ or ‘horseshoe’, Barbecue, which is fresh chorizo that needs to be cooked, Loncheado, ‘sliced’,  and Iberico, which is also sliced and perhaps the finest of all. 

It’s versatile. The sliced chorizo is excellent on a board with some Manchego cheese, or passed around with olives to nibble while having a pre drink or some tapas.

The unsliced is excellent diced up and fried a little bit so that the edges are crispy. The coloured spicy oil emerges and it’s perfect added to some cod or hake.

It’s also a great partner for chicken when made into a pie, and if added to ‘gigante’ white beans and tomato it makes for a very satisfying stew. Cooking chorizo is fabulous as Chorizo al vino, basically stewed in red wine and garlic for twenty minutes then sliced and served on cocktail sticks  in the now reduced sauce.

Of course it’s added to paella, and if you want to wander away from Spain a bit, chorizo is great with pasta as a quick midweek meal. Or add it to an omelette for a spicy kick.

To celebrate this iconic ingredient, the Spanish Chorizo Consortium have teamed up with foodie and content creator Dominic Franks (@DomInTheKitchen) to further inspire the UK this summer, and released a flavour-packed recipe for a dish which is perfect for breakfast, brunch or even a teatime treat.

You can find it here